Carribean goulash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Raw scallops |
| 1 | Basket cherry tomatoes | |
| 1 | medium | Pkg. frozen; precooked small shrimp |
| 1 | can | (6 oz.) pitted ripe olives drained |
| 1 | can | (6 oz.) water chestnuts; drained |
| ½ | Head cauliflower | |
| 2 | tablespoons | Margarine or butter |
| 2 | cups | Mayonnaise |
| ½ | cup | Prepared horseradish; well drained |
| 2 | teaspoons | Dry mustard |
| 2 | teaspoons | Lemon juice |
| ½ | teaspoon | Salt |
| ½ | teaspoon | MSG; (opt.) |
Directions
DRESSING
Saute scallops in a small amount of butter or margarine until done. Drain on paper towels and refrigerate to chill. Cut water chestnuts in half, cut cauliflower into bite size pieces and combine with chilled scallops, tomatoes, shrimp, olives, water chestnuts; set aside. Combine all ingredients for dressing and pour over the salad. Mix lightly but well enough to coat everything. Refrigerate overnight or at least 4 hours. NOTE: This is also good without the scallops.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 19, 1998